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Polenta con Funghi

After a recent trip to northern Italy where polenta is eaten more than pasta (by the locals) I decided to try this out with some St.Georges mushrooms I found, simple and delicious! Polenta con Funghi Slice up your mushrooms and put to one side Grate 2-3 cloves of garlic and add it to a warm frying pan with 100g of butter, melt slowly to flavour the butter. Add the mushrooms and turn up the heat for 5mins to fry off then turn down to a low heat, adding a good pinch of salt to draw out the liquid...

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Free Booze – Elderflower Fizzy Wine

Now that the first breath of summer finally seems to be upon us with long, sunny days it’s time to enjoy the very best of foraged foods, free booze! At this time of year the Elderflowers are opening up, all creamy in colour and fragrant on the nose.  The best time to harvest your crop is on a sunny morning as the flowers will be open and ready to catch all of the suns goodness. Don’t pick on a damp day as they often have the faint aroma of cat’s piddle! To prepare your own...

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Garlic mustard and Goats Cheese Parcels

This luscious recipe has kindly been provided by Rose Clarkson, a South African living in Scotland who blogs about her culinary experiences from around the world, here she talks about foraging for food with the Edinburgh Larder. Follow her blog at nowandthendelicious.wordpress.com  Garlic mustard and Goats Cheese Parcels Rose says “I have to give the credit for this idea to Karen, the chef at Edinburgh Larder. I went on a foraging walk organised by the Larder (and run by...

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Nettle & Wild Garlic Pasta

This recipe was written by Tim on his personal blog where he talks about all things food & drink, his love of pink shirts, romcoms and Lady Brady O’Grady the springer spaniel. Follow his blog at timogrady.wordpress.com       Foraging can take a long time, wandering through country lanes and paths, nosing around in woodlands or pacing along a beach are fantastic ways to while away some time but occasionally you just want a quick meal from ingredients you can pull...

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Ground Elder Soup

This ‘Gardeners Revenge’ recipe has kindly been written by John Lewis-Stemple a great person to follow on Twitter, click here to view his Twitter account and to find out more about his life as farmer, forager and author. Ground Elder Soup 2 large handfulls of Ground Elder 60g of butter 25g of plain flour 275ml of veg stock 150ml of single cream Salt & Pepper to taste Bring it together Start by making a basic roux, melt your butter over a medium heat then stir in your flour,...

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Wild Garlic Soup

This fabulous recipe has kindly been provided by Daphne Lambert from Green Cuisine who runs inspirational courses and retreats, cultivating skills to create nourishing food. Find out more at the Green Cuisine blog or follow on Facebook        Wild garlic soup serves 6 6 handfuls of wild garlic 3 large potatoes, diced 1 large onion, diced 1 tablespoon olive oil 1 tablespoon butter 2½ pints (1.5 litres) vegetable stock black pepper & salt Remove the leaves and flowers...

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German Wild Garlic Dumplings (Bärlauch Knödel) made with Wild Garlic Paste (Bärlauchpaste)

This fabulous recipe has kindly been provided by Kerstin Losch who helps people cook inspirational dishes as part of a healthy lifestyle or for special occassions, be it Continental Christmas Biscuits or creating a special menu. Follow her blog at kerstinkitchen.co.uk      These dumplings are made of bread & egg and are delicious as a side dish instead of potatoes or chips with many meat casseroles or as a vegetarian main course with a mushroom or blue cheese sauce (as in the...

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Preserving Wild Garlic

At this time of year the foragers pickings are still limited but there is often an abundance of Wild Garlic ripe for harvesting.  It is all too easy to over indulge with this versatile ingredient and be left feeling that enough’s enough but knowing that later in the year you’ll be wishing for more of the springs finest shoots.   Preserving Wild Garlic Here are some of my favourite ways of keeping a little bit of Wild Garlic going through the year. Wild Garlic Butter Finely...

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Wild Garlic, Nettle and Hairy Bittercress Risotto

A risotto is a fantastic staple, its flexible and versatile, it can be a small, light starter laced with truffle or it can be a big, robust warming supper that will fill you up and give you a big warm cuddle. At this time of the year with spring in the air but also a bit of a nip a big bowl of risotto is the perfect way to end a day’s food foraging. For an early spring risotto pick what you can find, in this case, Wild Garlic, Hairy Bittercress and Nettles. If you’ve not eaten Hairy...

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Wild Garlic Dolmades

Parcels Stuffed with Black Pudding Risotto Using the wild garlic, or ransom, leaves as a packaging for something else gives them a different use than wilting as an early spring green. Whilst I love my veggies I’m an avid carnivore so flavouring rice with a good black pudding really appeals! You will need 100g of cooked risotto rice Good quality black pudding, I use one from Charles Mcleod up in Stornaway, it’s light and oaty without chunks of fat in it. Small bunch of wild garlic...

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